Grilled okra and roasted peanuts with a bath of some creamy-zesty-tangy yogurt may sound like an unusual combination, but these flavors and textures together might just blow your mind. The two-skewer method of threading okra pods together across the tops and tips creates a broad plank, making the okra easy to turn over a hot grill without worrying about individual pods falling through the grates.

Grilled Okra with Spiced Yogurt and Peanuts

Category

Category name

Serves

4-6

Ingredients

  • 1 pound fresh okra pods
  • 2 to 3 tablespoons peanut oil
  • 1 cup whole-milk Greek yogurt
  • 1 large garlic clove
  • 1 lemon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili flakes
  • Kosher salt
  • ½ cup chopped, roasted peanuts
  • 3 to 4 tablespoons chopped mint
  • Freshly squeezed lemon juice, for serving

Method

  1. Submerge several 6-inch wooden skewers in water to soak.
  2. Preheat a grill. If using a charcoal grill, place natural charcoal and/or wood and light. Let the flames flare up and die down before cooking on them. If using a gas grill, heat to medium-high. Prepare the ingredients while the grill warms up.
  3. Arrange the okra pods on a work surface with all the tips facing in the same direction. Holding the pods in place with one hand and, using the other hand, thread a skewer about ½ inch from the top of each pod, just below the cap of the okra. Thread a second skewer about ½ inch from the bottom of each pod, just above the tapered tip, creating a row of secured pods that resembles a plank of okra. Be sure to leave the ends of the skewer exposed about an inch to prevent the pods from falling off. Repeat with more skewers and okra until all the pods are secured and planked. Brush both sides of the okra planks with oil; sprinkle evenly on both sides with salt.
  4. Place the yogurt in a medium mixing bowl. Add the coriander, cumin and red pepper flakes and ½ teaspoon of salt. Using a rasp grater, finely grate the garlic and about 1 teaspoon lemon zest over the yogurt. Cut the zested whole lemon in half and squeeze the juice into the yogurt. Stir well to combine and cover and refrigerate until ready to use.
  5. Place the okra planks on the hot grill. Cook until the pods begin to char slightly, about 2 minutes, and then flip and grill the opposite side for about 2 minutes more. Transfer the grilled okra to a platter; when cool enough to handle, remove the skewers and cut off the stems before slicing the okra into 1-inch pieces.
  6. To serve as a vegetable side: Layer the yogurt, okra, peanuts and fresh mint onto a plate or platter and drizzle with more lemon juice.
  7. To serve as an appetizer: Place the yogurt in a serving bowl and top with peanuts and fresh mint. Place the grilled okra pods around the bowl and serve warm or at room temperature, encouraging your guests to eat with their hands.